Recipe courtesy of David S Johnson
40 min
10 min
6 servings


  • 3 Persian cucumbers or 1 hothouse cucumber, diced
  • Kosher salt
  • 2 to 3 cloves garlic
  • 2 cups yogurt
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 3 tablespoons chopped fresh mint
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil, for garnish
  • Za'atar, for garnish


Add 1/2 tablespoon salt to the cucumbers and let it drain in a colander for 20 to 30 minutes.

Mash the garlic to a paste in a mortar and pestle with 1/4 teaspoon salt. Mix the garlic, yogurt, chives, dill, mint and some salt and pepper (be aware that there is salt already in the cucumber and garlic). Stir in the cucumbers. Garnish with olive oil and za'atar.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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